Fatty ’Cue Brussels Sprouts
Published November 9, 2010
Francesco Tonelli for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 Thai bird chilies, stems removed
2 garlic cloves
2 small shallots
4 ounces double-smoked bacon, cut crosswise into thin strips
1 tablespoon coriander seeds, crushed
1 pound brussels sprouts, trimmed and halved
Kosher salt
¼ cup chicken broth
1 tablespoon maple syrup
Nutritional analysis per serving (6 servings)
14 grams carbs; 13 milligrams cholesterol; 139 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 4 grams fiber; 321 milligrams sodium; 6 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine one of the chilies with the garlic and shallots in a food processor and purée, or use a mortar and pestle.
- Step 2
Fry bacon in a large sauté pan over medium heat until most of the fat is rendered, about 5 minutes. Add coriander seeds and stir until fragrant. Transfer bacon to paper towels using a slotted spoon.
- Step 3
Add brussels sprouts to the pan, cut sides down, and cook over medium heat until golden brown on the undersides, about 5 minutes. Season with salt and transfer to paper towels.
- Step 4
Add garlic-shallot paste and cook over low heat until fragrant, about one minute. Return brussels sprouts to pan and cook, stirring, 1 to 2 minutes. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and simmer until sprouts are mostly tender, about 5 minutes. Uncover and reduce broth to the consistency of a glaze. Thinly slice the remaining chili. Remove pan from heat and stir in the syrup, bacon and sliced chilies. Sprinkle with salt.
Private Notes
Comments
These are so tasty! Quite a number of prep steps but they are worth the effort. Not having That bird chilies in our small coastal location, I subbed a large pinch of red pepper flakes to give it some zing without too much heat. The maple syrup contrasts beautifully with the red pepper and compliments the bacon.
We loved Brussels sprouts since before doing so was cool and all the ingredients here are things we like so well as to almost always have them on hand. This combination sounded dee-luscious but fell short for us of being a "keeper". We made it per recipe but for our taste buds it just didn't click. If I zero in, it might have been that as much as we love coriander - seeds and ground - the flavor didn't work for us in this.
Great friendsgiving dish. Takes your classic maple bacon Brussels and turns them into something usual and complex. Halved the coriander and used already ground. Note: don’t try and double as you need each sprout face down on a pan, no pan would be big enough for two pounds
Great friendsgiving dish. Takes your classic maple bacon Brussels and turns them into something usual and complex. Halved the coriander and used already ground. Note: don’t try and double as you need each sprout face down on a pan, no pan would be big enough for two pounds
I used chili crisp instead of the bird's eye chilis. I also roasted the brussels sprouts in the oven and tossed everything together at the end.
Strange combination. Not great.